Chicken with Warm Tomato, Asparagus and Olive Salad | Simple Fresh Delicous

By Trix

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Ingredients

• 2 teaspoons olive oil
• 2 teaspoons butter
• 3 skinless, boneless chicken breasts, each cut into 5 strips
• salt and freshly ground pepper
• Warm, Tomato, Asparagus and Olive Salad
• 1 tablespoons olive oil
• 4 garlic cloves, minced
• 12 to 16 medium, ripe, vine-ripened tomatoes, coarsely chopped
• 12 sun-dried (or Kalamata) olives, pits removed and coarsely chopped
• 2 lbs (1 kg asparagus), trimmed and cut into lengths
• 1 tablespoon sweet chili sauce
• 2 teaspoons balsamic vinegar
• salt and freshly ground black pepper
• 540ml can white beans, rinsed and drained (or 2 cups cooked white beans)
• 1/3 cup chopped fresh flat-leaf parsley
• parmesan cheese shavings for serving

Preparation

Step 1

Heat the oil and butter in a large frying pan over medium high heat. (Or, heat a greased grill pan or barbecue to medium high.) Cook the chicken for about 3 minutes each side or until tender and no longer pink.

To make the warm tomato, asparagus and olive salad, heat the oil and garlic in a large frying pan over medium heat; cook for about 2 minutes or until the garlic is fragrant.  Add the tomatoes, olives, asparagus, chili sauce, vinegar and salt and pepper. Cook, stirring occasionally, for about 8 minutes or until tomatoes are softened and the asparagus are crisp and bright.

Stir in the beans and parsley and cook for about 2 minutes or until hot. Sprinkle with parmesan shavings.

Serves 6.